金煌芒果果實生育期果重、果實比重、碳水化合物及澱粉酶的變化

Changes in Weight, Specific Gravity, Carbohydrates and Amylase Activity during Development of Mango Fruit cv. 'Chiin Hwang'

本試驗目的在於了解金煌芒果果實生長發育模式及碳水化合物、澱粉酶活性之變化。從花後40天至花後152天，定期調查果實長度、重量、比重及果肉各部位硬度、澱粉、全可溶性糖及澱粉酶活性。結果顯示·果實長度、重量及體積變化均呈單S型生長曲線，果實比重在果實成熟期（花後82日至花後152日），隨著果實成熟度提高而增加，果肉硬度從花後109目開始下降，而中段及果頂之內層果肉有較為明顯的軟化現象。果實澱粉含量於花後68日至96日為快速增加期，內層果肉增加速率高於外層果肉；全可溶性糖於果實發育68日至96日呈下降趨勢，在生理成熟期則緩慢增加，澱粉酶活性則隨著果實生長發育逐漸增加至花後109日，中段及果頂端的內層果肉顯著低於其他部位。

The objectives of this study were to understand the pattern of fruit development, changes in carbohydrates and a -amylase activity of'Chiin Hwang'mango. Fruit length, fresh weight, specific gravity and firmness, starch, total soluble sugar, a -amylase activity of every pulp parts were regularly investigated from 40 days to 152 days after anthesis. Results indicated that fruit growth curve as represented by fruit length, fresh weight and fruit volume are sigmoid. The specific gravity of fruits increased during maturation(82-I 52 days after anthesis). Firmness of fruits began to decline I 09 days after an thesis with median and distal inner portions of mesocarp showed most changes. Starch content fast accumulated between days 68 to 96, and inner mesocarp had higher rate than the outer part. Total soluble carbohydrate decreased from days 68 to 96. While a -amyl邸e activity increased gradually until day 109 with the lowest activity found in median and distal inner mesocarp.